Burundi Dry Process Kibingo

Notes of cooked fruit, tart hints of berry and citrus, bittersweet backdrop, and barley malt syrup note that adds an earthy, aromatic quality. Dry process coffee involves leaving the cherry intact during drying, taking up to a month depending on weather, resulting in a fruit-forward, sometimes wine-like flavor. Kibingo Station in Kayanza, Burundi, produces clean dry process coffee with rich fruit character. This central collection site for smallholder farmers, situated just under 1900 meters above sea level, has been operational since the 1980s and won 1st place at the Burundi Cup of Excellence competition. Kibingo is named after nearby reeds that prevent soil erosion along the riverbank.